Detail Cantuman

Kajian Karakteristik dan Kualitas pada Pembuatan Cookies Sumber Kalium dengan Subtitusi Tepung Pisang Kayu sebagai Alternatif Makanan Selingan bagi Penderita Hipertensi. Quality and Characteristics Study on Making Cookies Potassium Highwith Wood Banana Flour Substitution as Alternate Alternate Food for Hypertension Patients.

Halimatus Sa'diyah
Clinical Nutrition Study Program
Health Department
ABSTRACT
Hypertension is a symptom of a disease characterized by a long-term increase in blood pressure which can damage certain target organs such as the brain, kidney, retina, heart, chronic heart failure, retinal eye damage / blindness This is influenced by obesity, diet, and a bad lifestyle. Handling efforts in hypertensive patients with making cookies high-potassium with the substitution of wood banana flour as an alternative alternative food for hypertensive patients who are expected to be able to reduce blood pressure in patients. This study aims to study wood banana flour in making cookies as an alternative alternative food for hypertensive patients. The research design used was a Completely Randomized Design. Determination of formulation in this study banana wood flour and wheat flour is 10%: 90%, 20%: 80%, 20%, 30%: 70%, 40%: 60%, 50%: 50%, 60%: 40% , each treatment was repeated 4 times. The results of the chemical analysis have a significant effect of 0,000 (significant). The treatment cookies of banana flour and wheat flour in various formulations is significantly different from the organoleptic properties of cookies (hedonic on indicators of taste and hedonic quality on indicators of color, aroma and texture). The best treatment occurs in the treatment of p6 with a 60% formulation of wood banana flour: 40% flour. There are potassium levels ranging from 119.2 milligrams to 720.5 milligrams. Serving cookies for alternative food alternatives for hypertensive patients with 16 pieces (48 grams) in one day with 2 meals (8 pieces / meal).



Keywords: Cookies, Wood Banana Flour, Hypertension